Chicken Salad a.k.a. Yummy Deliciousness

INGREDIENTS
4 cups cubed or shredded cooked chicken
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 apple, chopped
1 cup chopped pecans or slivered almonds
1 teaspoon seasoning salt
ground black pepper to taste

DIRECTIONS
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, apple, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

NOTES - I've used canned chicken in a desperate moment and it's still yummy
One full cup of mayo makes the mixture too wet for my taste so I use slightly less

*This recipe is from my friend, Rebecca. It is so yummy!

Slow-Cooked Pulled Pork Sandwhiches

1 T vegetable oil
3 1/2 to 4 lb boneless pork shoulder roast
1 can (10 1/2 oz) Campbells Condensed French Onion Soup
1 Cup Ketchup
1/4 Cup cider Vinegar
3 T packed brown sugar
12 round sandwhich rolls, spilt

Heat oil in medium skillet over medium-high heat. Add roast and cook until browned. Place roast in slow cooker.
Mix soup, ketchup, vinegar and brown sugar. Pour over roast.Cover and cook on Low 8-10 hours/High 4-5 hours or until roast is fork tender.Remove roast from cooker and let stand 10 minutes. Shred pork, using 2 forks. Return pork to cooker. Divide pork mixture and sauce among rolls.

This is great easy dish to serve to a big group. I have skipped the first step and put the roast straight in the slow cooker and it turned out great. It goes further than just 12 sandwhiches

Texas BBQ

4-5 lb 7-bone or chuck roast

2 chopped onions

3/4 c. chopped celery

2 chopped bell peppers

2 c. ketchup (hot, optional)

1/2 c. burgundy cooking wine (may substitute tomato juice or cooking sherry)

3 T balsamic vinegar

3 T Worcestershire sauce

2 T Fresh lemon juice

2 T brown sugar

3/4 c. water

2 T chili powder

1 t. liquid smoke

2 T parsley flakes

2 T prepared mustard

Brown roast in 2 T olive oil. Place in crock pot or roasting pan. Mix together all ingredients and pour over browned roast. Cover and simmer for at least 4 hours. Shred meat/remove bones. Serve on a bun.

Serves 10+